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The contribution of Dr. Jean-François Chamba to cheese science

The contribution of Dr. Jean-François Chamba to cheese science Dairy Sci. Technol. 89 (2009) 417–418 Available online at: © INRA, EDP Sciences, 2009 www.dairy-journal.org DOI: 10.1051/dst/2009031 Homage The contribution of Dr. Jean-François Chamba to cheese science The dairy industry, cheese researchers, and technologists have lost Dr. Jean-François Chamba who passed away on March 23, 2009. Dr. Chamba was present at the foundation of the French Institute for Gruyère Cheese (ITG, now ACTILAIT) during the 1960s. The creation of this Institute underpinned a simple but deep thought: the major role that cheese quality plays in cheese markets. He insisted that a fundamental knowledge of cheese quality was the essential basis for technical action and that the precise scientific knowledge of technological mechanisms was a precondition to solving technical challenges and defects. Dr. Chamba explained that it was also necessary to have a deep and long-term knowledge of the quality in a cheese plant before being able to solve quality problems. Dr. Chamba developed two research areas that were closely con- nected: characterization of different cheese types and research on starters. His first contribution involved technological research into the characterization of different cheese types. For example, Beaufort cheese was characterized by combining sensory, chem- ical, microbiological, and molecular analyses [4]. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Dairy Science & Technology Springer Journals

The contribution of Dr. Jean-François Chamba to cheese science

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Publisher
Springer Journals
Copyright
Copyright © 2009 by Springer S+B Media B.V.
Subject
Chemistry; Food Science; Agriculture; Microbiology
ISSN
1958-5586
eISSN
1958-5594
DOI
10.1051/dst/2009031
Publisher site
See Article on Publisher Site

Abstract

Dairy Sci. Technol. 89 (2009) 417–418 Available online at: © INRA, EDP Sciences, 2009 www.dairy-journal.org DOI: 10.1051/dst/2009031 Homage The contribution of Dr. Jean-François Chamba to cheese science The dairy industry, cheese researchers, and technologists have lost Dr. Jean-François Chamba who passed away on March 23, 2009. Dr. Chamba was present at the foundation of the French Institute for Gruyère Cheese (ITG, now ACTILAIT) during the 1960s. The creation of this Institute underpinned a simple but deep thought: the major role that cheese quality plays in cheese markets. He insisted that a fundamental knowledge of cheese quality was the essential basis for technical action and that the precise scientific knowledge of technological mechanisms was a precondition to solving technical challenges and defects. Dr. Chamba explained that it was also necessary to have a deep and long-term knowledge of the quality in a cheese plant before being able to solve quality problems. Dr. Chamba developed two research areas that were closely con- nected: characterization of different cheese types and research on starters. His first contribution involved technological research into the characterization of different cheese types. For example, Beaufort cheese was characterized by combining sensory, chem- ical, microbiological, and molecular analyses [4].

Journal

Dairy Science & TechnologySpringer Journals

Published: May 21, 2011

References